Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cheese | Cheese | Inorganics | Hydrogen | 1.2 | % d.b. | Hard | NOSHAN |
| Nuts, unspecified | Nut shells | Inorganics | Hydrogen | 5.97 | % | Almond | ECN Phyllis 2 |
| Tomatoes | Tomato meal | Inorganics | Hydrogen | 7.1 | % d.b. | Analysis of the characteristics of the tomato manufacturing residues finalized to the energy recovery | |
| Aubergine | Aubergine plant | Inorganics | Hydrogen | 0.75 | % | ECN Phyllis 2 | |
| Barley | Malted barley germs | Inorganics | Hydrogen | 6.08 | % d.b. | NOSHAN | |
| Peanuts | Char from peanut shells | Inorganics | Hydrogen | 2.11 | % | Char produced at 600°C | ECN Phyllis 2 |
| Rice | Rice husk | Inorganics | Hydrogen | 4.98 | % d.b. | Variety: ROK 14 | Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis |
| Coconut | Coconut fibre | Inorganics | Hydrogen | 2.25 | % | Coir | ECN Phyllis 2 |
| Onion | Onion | Inorganics | Hydrogen | 4.84 | % d.b. | Slices, fresh | NOSHAN |
| Nuts, unspecified | Nut hulls | Inorganics | Hydrogen | 5.79 | % | Almond, shells (hulls) | ECN Phyllis 2 |